There’s something utterly comforting about a bowl of loaded baked potato soup. The rich, creamy texture combined with the savory aroma of bacon and cheese wafting through the kitchen makes it feel like a warm hug on a chilly day. Imagine dipping your spoon into that velvety goodness, topped with crispy bits of bacon and green onions; it’s pure bliss in every bite.
This soup isn’t just any ordinary dish—it’s a celebration, often gracing our table during cozy family gatherings and lazy weekends. I remember the first time I made this loaded baked potato soup; my kids declared me the “soup queen” for the rest of the week, and honestly, who doesn’t want that title? Get ready for a flavor explosion that will have you coming back for seconds and thirds!
Why You'll Love This Recipe
- This loaded baked potato soup is easy to prepare, making weeknight dinners a breeze
- Its rich flavor profile satisfies hearty appetites while looking stunning in your favorite bowl
- Perfect for chilly evenings but versatile enough for any occasion, you’ll find yourself making this recipe again and again
I still chuckle when I think back to that dinner where my recipe got rave reviews. My friends couldn’t stop asking for the secret ingredient!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Potatoes: Use russet potatoes for their starchy goodness; they create that creamy texture we crave in soups.
Bacon: Crispy bacon adds a savory crunch that elevates every spoonful; don’t skimp on this essential ingredient!
Cheddar Cheese: Opt for sharp cheddar for an intense flavor; it melts beautifully into the soup.
Heavy Cream: This ingredient gives your soup its luxurious creaminess; half-and-half works if you’re looking to lighten it up.
Chicken Broth: Use low-sodium broth to control saltiness; homemade broth can add an extra depth of flavor.
Green Onions: These add freshness and color; chop some finely to sprinkle on top before serving.
Butter: A couple of tablespoons enhance richness and flavor right from the start.
Garlic Powder & Onion Powder: These seasonings deepen the flavor profile without overwhelming the soup’s base.
Salt & Pepper: Essential for bringing out all those wonderful flavors; adjust to taste at the end.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
The Potato Prep Parade: Begin by washing your potatoes thoroughly under cold water. Peel them if desired (or leave the skins on for extra texture). Dice your potatoes into small cubes to ensure even cooking.
Sautéing Bacon Basics: In a large pot over medium heat, add chopped bacon. Sauté until crispy and golden brown, releasing all that delicious fat. Remove bacon with a slotted spoon and set aside on paper towels.
Aromatics Assembly: In that same pot with glorious bacon drippings, toss in butter and let it melt. Add diced onions (if using) and cook until translucent while inhaling that savory aroma—about 3 minutes.
The Soupy Symphony: Pour in chicken broth and bring to a gentle boil. Add diced potatoes along with garlic powder, onion powder, salt, and pepper. Simmer until potatoes are fork-tender—this usually takes around 15 minutes.
The Creamy Finale: Once potatoes are tender, reduce heat to low. Stir in heavy cream and half of the crispy bacon (saving some for garnish). Use a potato masher or immersion blender until you reach your desired consistency—smooth or chunky—it’s up to you.
The Cheesy Touch: Gradually stir in shredded cheddar cheese until melted and gooey. Taste-test one last time; adjust seasoning as needed before proudly ladling this masterpiece into bowls.
Serve hot, garnished with remaining bacon bits and chopped green onions. Now sit back; watch everyone dig in while you enjoy being crowned “soup royalty” once more!
You Must Know
- Loaded baked potato soup is creamy comfort food that warms the soul
- The combination of potatoes, cheese, and bacon creates a delightful, hearty meal perfect for any chilly evening
- Plus, it’s easy to customize with your favorite toppings for a personalized touch
Perfecting the Cooking Process
Start by sautéing onions and garlic before adding diced potatoes and broth for maximum flavor infusion. Let it simmer until tender; this ensures a creamy texture.
Add Your Touch
Feel free to swap regular potatoes for sweet potatoes or add in extra veggies like broccoli. You can also experiment with spices for a unique flavor twist.
Storing & Reheating
Store loaded baked potato soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat, stirring frequently to maintain creaminess.
Chef's Helpful Tips
- For an even richer flavor, use chicken broth instead of water when boiling the potatoes
- Make sure to season your soup gradually to avoid overdoing it
- Always taste before serving—adjusting seasoning can make a world of difference!
Cooking loaded baked potato soup reminds me of my college days when I would host weekly “soup night.” Friends would gather around, bowls in hand, eager for seconds and thirds!
FAQ
Can I make loaded baked potato soup vegetarian?
Absolutely! Just substitute vegetable broth and skip the bacon for a delicious veggie version.
How can I thicken my loaded baked potato soup?
You can blend some of the soup with an immersion blender or add cornstarch slurry.
What are some great toppings for this soup?
Top your soup with sour cream, chives, shredded cheese, or crispy bacon bits for added flavor!
Loaded Baked Potato Soup
Loaded baked potato soup is the ultimate comfort dish, featuring a creamy base enriched with crispy bacon, sharp cheddar cheese, and vibrant green onions. This easy-to-make recipe not only warms you up on cold days but also brings joy to family gatherings and cozy nights in. Delight in every spoonful of this rich, savory soup that’s sure to be a hit at your dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 medium russet potatoes (about 2 pounds), diced
- 4 slices crispy bacon, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 cup heavy cream (or half-and-half)
- 4 cups low-sodium chicken broth
- 2 green onions, finely chopped (plus more for garnish)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Wash and dice the potatoes into small cubes.
- In a large pot over medium heat, sauté the chopped bacon until crispy. Remove and set aside.
- In the same pot, melt butter in the bacon drippings. Add onions and cook until translucent.
- Pour in chicken broth, add diced potatoes, garlic powder, onion powder, salt, and pepper; bring to a boil.
- Simmer until potatoes are fork-tender (about 15 minutes).
- Reduce heat; stir in heavy cream and half of the bacon. Mash or blend to desired consistency.
- Gradually mix in shredded cheddar cheese until melted. Adjust seasoning if needed.
- Serve hot, garnished with remaining bacon bits and chopped green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
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